KR20230174468A - Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff - Google Patents
Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff Download PDFInfo
- Publication number
- KR20230174468A KR20230174468A KR1020220075421A KR20220075421A KR20230174468A KR 20230174468 A KR20230174468 A KR 20230174468A KR 1020220075421 A KR1020220075421 A KR 1020220075421A KR 20220075421 A KR20220075421 A KR 20220075421A KR 20230174468 A KR20230174468 A KR 20230174468A
- Authority
- KR
- South Korea
- Prior art keywords
- teff
- coffee beans
- coffee
- roasting
- coffee bean
- Prior art date
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 116
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000001816 cooling Methods 0.000 claims abstract description 26
- 230000018044 dehydration Effects 0.000 claims abstract description 24
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000016213 coffee Nutrition 0.000 description 7
- 235000013353 coffee beverage Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 2
- 235000015114 espresso Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 235000015109 caffè americano Nutrition 0.000 description 1
- 235000015115 caffè latte Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015116 cappuccino Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021445 popular drink Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/08—Methods of grinding coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/41—Shearing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명의 테프가 혼합된 원두커피 가공방법은 테프가 혼합된 원두커피 가공방법은 제1로스팅기에 커피생두를 투입하여 커피생두에 포함된 수분을 제거하는 커피생두 탈수단계, 상기 탈수단계를 거쳐 제조된 원두를 로스팅하는 원두 로스팅 단계, 및 상기 로스팅된 원두를 냉각하는 로스팅 원두 냉각단계 및 상기 냉각된 원두를 분쇄하는 원두커피 분쇄단계를 포함하는 원두커피 분말제조단계와 제2로스팅기에 테프를 투입하여 상기 테프에 포함된 수분을 제거하는 테프 탈수단계, 상기 탈수된 테프를 로스팅하는 테프 로스팅단계, 상기 로스팅된 테프를 냉각하는 로스팅 테프 냉각단계, 및 상기 냉각된 테프를 분쇄하는 테프 분쇄단계를 포함하는 테프 분말제조단계, 및 상기 원두커피 분말제조단계를 거쳐 제조된 원두커피 분말과 상기 테프 분말제조단계를 거쳐 제조된 테프분말을 혼합하는 혼합단계를 포함할 수 있다. 상기 테프가 혼합된 원두커피 가공방법은 고소하고 담백한 맛을 갖는 테프를 포함하여 풍미가 증진된 원두커피를 제공하는 장점이 있다The method of processing coffee beans mixed with teff of the present invention is produced through a coffee bean dehydration step of inserting green coffee beans into a first roaster to remove moisture contained in the green coffee beans, and the dehydration step. A coffee bean powder manufacturing step including a coffee bean roasting step of roasting the roasted coffee beans, a roasting bean cooling step of cooling the roasted coffee beans, and a coffee bean grinding step of grinding the cooled coffee beans, and adding teff to the second roaster. A teff dehydration step of removing moisture contained in the teff, a teff roasting step of roasting the dehydrated teff, a roasted teff cooling step of cooling the roasted teff, and a teff grinding step of pulverizing the cooled teff. It may include a teff powder manufacturing step, and a mixing step of mixing the coffee bean powder prepared through the coffee bean powder manufacturing step with the teff powder prepared through the teff powder manufacturing step. The method of processing coffee beans mixed with teff has the advantage of providing coffee beans with improved flavor, including teff, which has a nutty and light taste.
Description
본 발명은 본 발명은 테프(Teff)가 혼합된 원두커피 가공방법과 상기 가공방법으로 제조된 테프가 혼합된 원두커피에 관한 것이다. The present invention relates to a method of processing coffee beans mixed with teff and coffee beans mixed with teff produced by the processing method.
원두커피는 커피 원두콩을 로스팅한 후 분쇄하여, 온수에 커피액을 우려내 음용하는 것이다. 원두커피는 원산지에 따라 다양한 맛과 향을 달리하여, 전세계의 기호 식품으로 널리 사용되고 있다. 분쇄된 원두 가루를 이용한 커피액의 추출 방식은 중력을 이용한 드립 방식과, 높은 순간 압력을 이용하는 에스프레소 방식이 널리 사용된다.Coffee beans are made by roasting coffee beans, grinding them, steeping the coffee liquid in warm water, and drinking it. Coffee beans have different tastes and aromas depending on the place of origin, and are widely used as a favorite food around the world. The drip method using gravity and the espresso method using high instantaneous pressure are widely used to extract coffee liquid using ground coffee bean powder.
추출된 커피액은 기호에 따라 다양한 첨가물을 넣어 음용하는데, 널리 알려진 레시피는 에스프레소 커피에 온수를 부어 희석시킨 아메리카노, 우유를 첨가하는 라떼, 카푸치노 등이 있다. 더하여 기호에 따라 적당량의 설탕 시럽, 캐러멜, 크림 등을 부가하여 섭취한다.The extracted coffee liquid is consumed with various additives depending on preference. Widely known recipes include Americano, which is diluted by pouring hot water into espresso coffee, latte, and cappuccino, where milk is added. In addition, add an appropriate amount of sugar syrup, caramel, cream, etc. according to your preference.
커피는 전세계적으로 가장 즐겨 마시는 기호 음료지만 그 메뉴가 매우 한정적이어서 현대인의 다양한 기호와 입맛을 충족시키지 못하고 있는 실정이다.Coffee is the most popular drink around the world, but its menu is very limited and does not satisfy the diverse tastes and tastes of modern people.
본 발명은 상기의 문제를 해결하기 위한 것으로, 풍미가 증진된 원두커피를 제공하는 장점이 있다.The present invention is intended to solve the above problems, and has the advantage of providing coffee beans with improved flavor.
또한, 본 발명은 유용한 영양성분을 커피와 함께 제공할 수 있는 원두커피를 제공하는 장점이 있다. Additionally, the present invention has the advantage of providing coffee beans that can provide useful nutrients together with coffee.
테프가 혼합된 원두커피 가공방법은 제1로스팅기에 커피생두를 투입하여 커피생두에 포함된 수분을 제거하는 커피생두 탈수단계, 상기 탈수단계를 거쳐 제조된 원두를 로스팅하는 원두 로스팅 단계, 및 상기 로스팅된 원두를 냉각하는 로스팅 원두 냉각단계 및 상기 냉각된 원두를 분쇄하는 원두커피 분쇄단계를 포함하는 원두커피 분말제조단계를 포함할 수 있다.The method of processing coffee beans mixed with teff includes a coffee bean dehydration step of removing moisture contained in the green coffee beans by inserting green coffee beans into a first roaster, a coffee bean roasting step of roasting the coffee beans produced through the dehydration step, and the roasting step. It may include a coffee bean powder manufacturing step including a roasting coffee bean cooling step of cooling the cooled coffee beans and a coffee bean grinding step of grinding the cooled coffee beans.
또한, 상기 테프가 혼합된 원두커피 가공방법은 제2로스팅기에 테프를 투입하여 상기 테프에 포함된 수분을 제거하는 테프 탈수단계, 상기 탈수된 테프를 로스팅하는 테프 로스팅단계, 상기 로스팅된 테프를 냉각하는 로스팅 테프 냉각단계를 더 포함할 수 있다. In addition, the method of processing coffee beans mixed with teff includes a teff dehydration step of removing moisture contained in the teff by introducing teff into a second roaster, a teff roasting step of roasting the dehydrated teff, and cooling the roasted teff. A roasting tef cooling step may be further included.
또한, 테프가 혼합된 원두커피 가공방법은 상기 냉각된 테프를 분쇄하는 테프 분쇄단계를 포함하는 테프 분말제조단계를 더 포함할 수 있다.In addition, the method of processing coffee beans mixed with teff may further include a teff powder manufacturing step including a teff grinding step of grinding the cooled teff.
또한, 상기 원두커피 분말제조단계를 거쳐 제조된 원두커피 분말과 상기 테프 분말제조단계를 거쳐 제조된 테프분말을 혼합하는 혼합단계를 포함할 수 있다.In addition, it may include a mixing step of mixing the coffee bean powder produced through the coffee bean powder production step and the teff powder produced through the teff powder production step.
또한, 상기 혼합단계는 상기 원두분말과 상기 테프분말을 3:1의 중량비로 혼합할 수 있다. Additionally, in the mixing step, the coffee bean powder and the teff powder may be mixed at a weight ratio of 3:1.
또한, 상기 커피생두 탈수단계는 190℃ 내지 210℃로 예열된 제1로스팅기에 커피생두를 투입하여 원두 표면의 온도가 150℃ 내지 160℃가 되도록 가열할 수 있다. Additionally, in the step of dehydrating green coffee beans, green coffee beans may be put into a first roaster preheated to 190°C to 210°C and heated so that the temperature of the surface of the coffee beans is 150°C to 160°C.
또한, 상기 테프 탈수단계는 90℃로 예열된 제2로스팅기 내부에 테프를 투입 후 테프 표면의 온도가 150℃ 내지 160℃가 되도록 가열할 수 있다.Additionally, in the teff dehydration step, the teff can be placed into a second roaster preheated to 90°C and then heated so that the temperature of the teff surface is 150°C to 160°C.
또한, 상기 원두 로스팅 단계는 상기 원두 표면의 온도가 150℃ 내지 160℃가 되었을때 ,상기 제1로스팅기의 화력을 최대화력의 30%에서 최대화력의 70%로 증가시킨 후 700초 내지 750초동안 상기 원두를 로스팅할 수 있다.In addition, in the coffee bean roasting step, when the temperature of the surface of the coffee beans reaches 150°C to 160°C, the thermal power of the first roaster is increased from 30% of the maximum power to 70% of the maximum power for 700 to 750 seconds. The coffee beans can be roasted during this time.
상기 테프 로스팅 단계는 상기 테프 표면의 온도가 150℃ 내지 160℃가 되었을때, 상기 제2로스팅기의 화력을 최대화력의 20%에서 최대화력의 40%로 증가시킨 후 100초 내지 150초동안 상기 탈수된 테프를 로스팅할 수 있다.In the teff roasting step, when the temperature of the teff surface reaches 150°C to 160°C, the thermal power of the second roaster is increased from 20% of the maximum power to 40% of the maximum power, and then the heating power is increased for 100 to 150 seconds. Dehydrated teff can be roasted.
본 발명의 테프가 혼합된 원두커피는 원두분말과 터프분말이 3:1의 중량비로 혼합될 수 있다. The coffee beans mixed with teff of the present invention can be mixed with coffee bean powder and teff powder at a weight ratio of 3:1.
본 발명은 고소하고 담백한 맛을 갖는 테프를 포함하여 풍미가 증진된 원두커피를 제공하는 장점이 있다.The present invention has the advantage of providing coffee beans with improved flavor by including teff, which has a nutty and light taste.
또한, 본 발명은 테프에 포함된 유용한 영양성분을 커피와 함께 제공할 수 있는 원두커피를 제공하는 장점이 있다. In addition, the present invention has the advantage of providing coffee beans that can provide useful nutrients contained in teff together with coffee.
도 1은 테프(Teff)가 혼합된 원두커피 가공방법의 순서도이다.Figure 1 is a flowchart of a method of processing coffee beans mixed with Teff.
본 명세서에서 사용된 용어는 특정 실시예를 설명하기 위하여 사용되며, 본 발명을 제한하기 위한 것이 아니다. The terms used herein are used to describe specific embodiments and are not intended to limit the invention.
본 명세서에서 사용된 바와 같이, 단수 형태는 문맥상 다른 경우를 분명히 지적하는 것이 아니라면, 복수의 형태를 포함할 수 있다. 또한, 본 명세서에서 사용되는 경우 "포함한다(comprise)" 및/또는 "포함하는 (comprising)"은 언급한 형상들, 숫자, 단계, 동작, 부재, 요소 및/또는 이들 그룹의 존재를 특정하는 것이며, 하나 이상의 다른 형상, 숫자, 동작, 부재, 요소 및/또는 그룹들의 존재 또는 부가를 배제하는 것이 아니다.As used herein, the singular forms include the plural forms unless the context clearly indicates otherwise. Additionally, when used herein, “comprise” and/or “comprising” means specifying the presence of stated features, numbers, steps, operations, members, elements and/or groups thereof. and does not exclude the presence or addition of one or more other shapes, numbers, operations, members, elements and/or groups.
본 발명의 일실시예에 따른 테프를 포함하는 원두커피 가공방법은 커피생두와 테프의 물성차이에 따라 생두와 테프를 개별적으로 각각 로스팅, 냉각 및 분쇄과정을 거친 후 원두커피 분말와 테프 분말을 혼합하는 과정을 포함한다. The method of processing coffee beans containing teff according to an embodiment of the present invention involves individually roasting, cooling, and grinding green coffee beans and teff according to the difference in physical properties between green coffee beans and teff, and then mixing coffee bean powder and teff powder. Includes process.
1. 원두커피 분말제조1. Manufacturing coffee bean powder
본 발명의 일 실시예에 따른 원두커피 제조공정은 커피생두 탈수단계, 로스팅 단계, 냉각단계를 포함할 수 있다. The coffee bean manufacturing process according to an embodiment of the present invention may include a green coffee bean dehydration step, a roasting step, and a cooling step.
(1) 커피생두 탈수단계(1) Coffee bean dehydration step
상기 커피생두 탈수단계는 제1로스팅기에 커피생두를 투입하여 커피생두에 포함된 수분을 제거하는 단계이다.The green coffee bean dehydration step is a step of removing the moisture contained in the green coffee beans by inserting the green coffee beans into the first roaster.
상기 커피생두 탈수단계는 190℃ 내지 210℃로 예열된 열풍식 로스팅기에 커피생두를 투입하여 원두 표면의 온도가 150℃ 내지 160℃가 되도록 가열할 수 있다. 바람직하게 상기 커피생두 탈수단계는 200℃로 예열된 로스팅기에 커피생두를 투입 후 로스팅기 최대화력의 30%에 해당하는 화력으로 150초 내지 200초동안 커피생두를 가열하여 커피생두 내에 포함된 수분을 제거한다. In the coffee bean dehydration step, green coffee beans may be placed in a hot air roaster preheated to 190°C to 210°C and heated so that the surface temperature of the coffee beans is 150°C to 160°C. Preferably, the green coffee bean dehydration step involves putting green coffee beans into a roaster preheated to 200°C and then heating the green coffee beans for 150 to 200 seconds with a heat power equivalent to 30% of the roaster's maximum power to remove the moisture contained in the green coffee beans. Remove.
이렇게 가열되어 수분이 제거된 커피생두를 원두라 한다.Green coffee beans that are heated in this way and have their moisture removed are called coffee beans.
바람직하게는 탈수 전 커피생두 내에 포함된 수분량을 100으로 두었을 때, 커피생두 탈수단계를 거친 후 원두 내에 포함된 수분량은 30 내지 60이 될 수 있다. Preferably, when the moisture content contained in the green coffee beans before dehydration is set to 100, the moisture content contained in the coffee beans after the green coffee bean dehydration step may be 30 to 60.
(2) 원두 로스팅 단계(2) Coffee bean roasting stage
상기 로스팅 단계는 상기 원두 표면의 온도가 150℃ 내지 160℃가 되었을때 ,상기 제1로스팅기의 화력을 최대화력의 30%에서 최대화력의 70%로 증가시킨 후 700초 내지 750초동안 상기 원두를 로스팅할 수 있다.In the roasting step, when the temperature of the surface of the coffee beans reaches 150 ℃ to 160 ℃, the thermal power of the first roaster is increased from 30% of the maximum power to 70% of the maximum power, and then the beans are roasted for 700 to 750 seconds. You can roast.
(3) 로스팅 원두 냉각단계(3) Roasting bean cooling step
상기 냉각단계는 로스팅된 원두를 냉각하는 단계이다. 상기 냉각단계는 로스팅기에서 로스팅된 원두를 배출시킨 뒤 실온에서 냉각시킬 수 있다. 바람직하게 상기 냉각단계는 로스팅기에서 로스팅된 원두를 배출시킨 뒤 15℃ 내지 25℃에서 냉각시킬 수 있다.The cooling step is a step of cooling the roasted coffee beans. In the cooling step, the roasted coffee beans can be discharged from the roaster and then cooled at room temperature. Preferably, the cooling step may be performed by discharging the roasted coffee beans from the roaster and cooling them at 15°C to 25°C.
(4) 원두커피 분쇄단계(4) Coffee bean grinding step
상기 냉각된 원두를 0.3 mm 내지 0.7 mm가 되도록 분쇄하여 원두커피 분말을 제조할 수 있다. Coffee bean powder can be produced by grinding the cooled coffee beans to a size of 0.3 mm to 0.7 mm.
2. 테프분말 제조2. Manufacturing of tef powder
(1) 테프 탈수단계(1) Teff dehydration step
상기 테프 탈수단계는 로스팅기에 테프를 투입하여 상기 테프에 포함된 수분을 제거하는 단계이다.The teff dehydration step is a step of removing the moisture contained in the teff by adding it to the roasting machine.
상기 테프 탈수단계는 90℃로 예열된 제2로스팅기 내부에 테프를 투입 후 테프 표면의 온도가 150℃ 내지 160℃가 되도록 가열할 수 있다In the teff dehydration step, the teff can be added into the second roaster preheated to 90°C and heated so that the temperature of the tef surface is 150°C to 160°C.
바람직하게 상기 커피생두 탈수단계는 90℃로 예열된 로스팅기에 테프를 투입 후 로스팅키의 최대화력의 20%에 해당하는 화력으로 150초 내지 200초동안 테프를 가열하여 테프 내에 포함된 수분을 제거한다. Preferably, in the step of dehydrating green coffee beans, the teff is placed in a roaster preheated to 90°C, and then the teff is heated for 150 to 200 seconds with a heat power equivalent to 20% of the maximum power of the roasting key to remove moisture contained in the teff. .
바람직하게는 탈수 전 테프 내에 포함된 수분량을 100으로 두었을 때, 테프탈수단계를 거친 후 테프 내에 포함된 수분량은 30 내지 60이 될 수 있다. Preferably, when the moisture content contained in the tef before dehydration is set to 100, the moisture content contained in the tef after the tef dehydration step may be 30 to 60.
(2) 테프 로스팅 단계(2) Teff roasting step
상기 테프 로스팅 단계는 상기 테프 표면의 온도가 150℃ 내지 160℃가 되었을때, 상기 제2로스팅기의 화력을 최대화력의 20%에서 최대화력의 40%로 증가시킨 후 100초 내지 150초동안 상기 탈수된 테프를 로스팅할 수 있다.In the teff roasting step, when the temperature of the teff surface reaches 150°C to 160°C, the thermal power of the second roaster is increased from 20% of the maximum power to 40% of the maximum power, and then the heating power is increased for 100 to 150 seconds. Dehydrated teff can be roasted.
이렇게 로스팅된 테프는 고소하고 담백한 맛이 나며 원두분말과 혼합되어 풍미를 증진시킬 수 있다.Teff roasted in this way has a nutty and light taste, and can be mixed with coffee bean powder to enhance the flavor.
또한, 커프에 저장된 저장성 전분은 다른 곡물류에 비해 탄수화물의 비중이 낮아 혈당이 급격히 상승하는 것을 방지하여 당뇨 예방에 도움이 된다.In addition, the storage starch stored in the cuff has a lower proportion of carbohydrates than other grains, which helps prevent diabetes by preventing a rapid rise in blood sugar levels.
또한, 커프에는 칼슘성분이 다른 곡물류보다 많이 포함되어 골밀도와 치아 건강에 탁월하다Additionally, cuff contains more calcium than other grains, making it excellent for bone density and dental health.
또한, 테프에 다량 함유된 단백질과 미네랄 성분은 체내 신진대사를 촉지시키고 풍부한 식이섬유는 장운동에 도움을 주어 변비 증상을 예방한다.In addition, the protein and minerals contained in large quantities in teff promote metabolism in the body, and the rich dietary fiber helps with bowel movements and prevents constipation symptoms.
(3) 로스팅 테프 냉각단계(3) Roasting teff cooling step
상기 냉각단계는 로스팅된 테프를 냉각하는 단계이다. 상기 냉각단계는 제2로스팅기에서 로스팅된 테프를 배출시킨 뒤 실온에서 냉각시킬 수 있다. 바람직하게 상기 냉각단계는 로스팅기에서 로스팅된 테프를 배출시킨 뒤 15℃ 내지 25℃에서 냉각시킬 수 있다.The cooling step is a step of cooling the roasted teff. In the cooling step, the roasted teff can be discharged from the second roaster and then cooled at room temperature. Preferably, the cooling step may be performed by discharging the roasted teff from the roaster and cooling it at 15°C to 25°C.
(4) 테프 분쇄단계(4) Teff grinding step
상기 냉각된 테프를 0.3 mm 내지 0.7 mm가 되도록 분쇄하여 테프분말을 제조할 수 있다. Teff powder can be manufactured by grinding the cooled teff to a size of 0.3 mm to 0.7 mm.
3. 혼합단계3. Mixing step
본 발명의 혼합단계는 상기 원두분말 제조단계에서 제조된 원두분말과 상기 테프분말 제조단계에서 제조된 테프분말을 교반기 내에 투입하여 상기 원두분말과 상기 커프분말이 충분히 혼합되도록 할 수 있다. In the mixing step of the present invention, the coffee bean powder prepared in the coffee bean powder production step and the teff powder prepared in the teff powder production step can be introduced into a stirrer so that the coffee bean powder and the cuff powder are sufficiently mixed.
바람직하게는 상기 혼합단계는 상기 원두분말과 상기 테프분말을 3:1의 중량비를 갖도록 상기 교반기 내에 투입한 후 150초 내지 200초동안 교반하여 상기 원두분말과 상기 커프분말이 충분히 혼합되도록 할 수 있다.Preferably, in the mixing step, the coffee bean powder and the teff powder are added into the stirrer at a weight ratio of 3:1 and then stirred for 150 to 200 seconds to ensure that the coffee bean powder and the cuff powder are sufficiently mixed. .
Claims (4)
제2로스팅기에 테프를 투입하여 상기 테프에 포함된 수분을 제거하는 테프 탈수단계, 상기 탈수된 테프를 로스팅하는 테프 로스팅단계, 상기 로스팅된 테프를 냉각하는 로스팅 테프 냉각단계, 및 상기 냉각된 테프를 분쇄하는 테프 분쇄단계를 포함하는 테프 분말제조단계, 및
상기 원두커피 분말제조단계를 거쳐 제조된 원두커피 분말과 상기 테프 분말제조단계를 거쳐 제조된 테프분말을 혼합하는 혼합단계를 포함하는 테프가 혼합된 원두커피 가공방법.The method of processing coffee beans mixed with teff includes a coffee bean dehydration step of removing moisture contained in the green coffee beans by inserting green coffee beans into a first roaster, a coffee bean roasting step of roasting the coffee beans produced through the dehydration step, and the roasting step. A coffee bean powder manufacturing step including a roasting coffee bean cooling step of cooling the cooled coffee beans and a coffee bean grinding step of grinding the cooled coffee beans,
A teff dehydration step of adding teff to a second roaster to remove moisture contained in the teff, a teff roasting step of roasting the dehydrated teff, a roasting teff cooling step of cooling the roasted teff, and the cooled teff. A teff powder manufacturing step including a teff pulverizing step, and
A method of processing teff mixed coffee beans, comprising a mixing step of mixing the coffee bean powder produced through the coffee bean powder production step with the teff powder produced through the teff powder production step.
상기 혼합단계는 상기 원두분말과 상기 테프분말을 3:1의 중량비로 혼합하는 것을 특징으로 하는 원두커피 가공방법.According to paragraph 1,
The mixing step is a coffee bean processing method characterized in that the coffee bean powder and the teff powder are mixed at a weight ratio of 3:1.
상기 커피생두 탈수단계는 190℃ 내지 210℃로 예열된 제1로스팅기에 커피생두를 투입하여 원두 표면의 온도가 150℃ 내지 160℃가 되도록 가열하며,
상기 테프 탈수단계는 90℃로 예열된 제2로스팅기 내부에 테프를 투입 후 테프 표면의 온도가 150℃ 내지 160℃가 되도록 가열하며,
상기 원두 로스팅 단계는 상기 원두 표면의 온도가 150℃ 내지 160℃가 되었을때 ,상기 제1로스팅기의 화력을 최대화력의 30%에서 최대화력의 70%로 증가시킨 후 700초 내지 750초동안 상기 원두를 로스팅하며,
상기 테프 로스팅 단계는 상기 테프 표면의 온도가 150℃ 내지 160℃가 되었을때, 상기 제2로스팅기의 화력을 최대화력의 20%에서 최대화력의 40%로 증가시킨 후 100초 내지 150초동안 상기 탈수된 테프를 로스팅하는 것을 특징으로 하는 테프가 혼합된 원두커피 가공방법.According to paragraph 1,
In the green coffee bean dehydration step, green coffee beans are put into a first roaster preheated to 190°C to 210°C and heated so that the temperature of the surface of the coffee beans is 150°C to 160°C,
In the teff dehydration step, the teff is placed inside the second roaster preheated to 90°C and heated so that the temperature of the teff surface is 150°C to 160°C,
In the coffee bean roasting step, when the temperature of the surface of the coffee beans reaches 150 ℃ to 160 ℃, the thermal power of the first roaster is increased from 30% of the maximum power to 70% of the maximum power, and then the heating power is continued for 700 to 750 seconds. Roasting coffee beans,
In the teff roasting step, when the temperature of the teff surface reaches 150°C to 160°C, the thermal power of the second roaster is increased from 20% of the maximum power to 40% of the maximum power, and then the heating power is increased for 100 to 150 seconds. A method of processing coffee beans mixed with teff, characterized by roasting dehydrated teff.
상기 원두분말과 상기 터프분말이 3:1의 중량비로 혼합된 것을 특징으로 하는 테프가 혼합된 원두커피.In the teff-mixed coffee beans produced by the teff-mixed coffee bean processing method of any one of claims 1 to 3,
Coffee beans mixed with teff, characterized in that the coffee bean powder and the teff powder are mixed at a weight ratio of 3:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220075421A KR20230174468A (en) | 2022-06-21 | 2022-06-21 | Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220075421A KR20230174468A (en) | 2022-06-21 | 2022-06-21 | Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230174468A true KR20230174468A (en) | 2023-12-28 |
Family
ID=89385183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220075421A KR20230174468A (en) | 2022-06-21 | 2022-06-21 | Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20230174468A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140072499A (en) | 2012-12-05 | 2014-06-13 | 노승춘 | Coffee contained the licquorice and manufacturing method of the licquorice |
-
2022
- 2022-06-21 KR KR1020220075421A patent/KR20230174468A/en not_active Application Discontinuation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140072499A (en) | 2012-12-05 | 2014-06-13 | 노승춘 | Coffee contained the licquorice and manufacturing method of the licquorice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101385520A (en) | Aromatic lactone bean curd and production method thereof | |
| CN106720385A (en) | A kind of fast food wolfberry soybean milk and preparation method | |
| KR20210022336A (en) | Coffee containing soybean and its manufacturing method | |
| CN106343035A (en) | Instant rose soybean milk and making method thereof | |
| KR20170094605A (en) | Functional Coffee Manufacturing Method | |
| CN110447747A (en) | A kind of instant coffee and preparation method thereof containing fructus cannabis | |
| CN104957309A (en) | Processing technology of dendrobe tea | |
| CN102948509A (en) | Tartary buckwheat tea preparation method | |
| CN102845784A (en) | Production method of toasted peanuts | |
| CN106490172A (en) | A kind of instant Fructus Jujubae bean milk and preparation method | |
| CN111793552A (en) | Coffee-like lijiao wine and preparation method thereof | |
| KR101882458B1 (en) | Method for manufacturing cooked pork including salicornia herbacea extract | |
| KR20230174468A (en) | Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff | |
| KR101880597B1 (en) | coffee sauce and preparation method thereof | |
| KR20180013012A (en) | Moringa coffee soybean paste and preparation method thereof | |
| KR102314708B1 (en) | Method of manufacturing Dutch coffee containing collagen | |
| KR102441166B1 (en) | Manufacturing method of coffee bean and coffee composition using whey | |
| KR20230174467A (en) | Coffee beans mixed with Nuts and and Manufacturing method of the coffee beans mixed with Nuts | |
| KR20090079274A (en) | Manufacturing method of radish tea | |
| CN109938336A (en) | A kind of bird's nest ball and preparation method thereof | |
| KR20160006069A (en) | Low-caffeine coffee with large amount of effective component of raw coffee bean prepared by low temperature extraction, and capsule coffee comprising the the same | |
| CN108936251A (en) | A kind of preparation method of soya-bean milk breakfast porridge | |
| CN107950724A (en) | The concocting method of fragrant lid coffee | |
| KR102649902B1 (en) | Manufacturing method of ice cream and the ice cream | |
| CN107372720A (en) | A kind of preparation method of jackfruit fruit stone sand cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal |